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Topic: A pie for tonight (Read 25116 times)

I am making the Pizza Hut style crust on the front page here. I am not able to post pics yet but have some that I will add later. Any suggestions for a sweetish sauce for this pie? I have a couple hours before I cook this thing

I needed to get going on this thing! I was browsing the Scilcilian Section and the sauce recipie from there caught my eye. It is simmering as we speak. It is not real sweet, so I don't know how the wife will like it, but it smells fantastic so far!(http://img101.imageshack.us/img101/5623/phpizza008yd6.th.jpg)

Bryan, you were right on about too much dough. for this pie. It was not too dense for us though, and it had the taste I was after. Pretty close to PH. The sauce was a little spicey. It tasted more like the dipping sauce for their breadsticks. Nice though. Being the dumb dumb that I am I took lots of pics of it out of the oven and on the slicing board, but no card in the camera....duh. Only the last 2 slices by the time I figured it out (http://img167.imageshack.us/img167/3209/phpizzalg6.th.jpg)

I think the difficulty that members have been having with the Pizza Hut pan pizza dough clone given on the recipe page of the forum is that, by my calculation, the total dough weight is a little over 37 ounces. That is for a dough that is to be rolled out to 12” for placement in a 14” pan. Recently, at this post, http://www.pizzamaking.com/forum/index.php/topic,4067.msg33990.html#msg33990, a member of the forum who works for Pizza Hut said that the dough weight for a 14” pan pizza is 22 ounces. I took the original recipe and, after converting it to baker’s percents, I scaled it down to 22 ounces. This is what I got:

I might add that for the dry non-fat milk, I used the Carnation’s numbers as I found on a package at the supermarket. If one were to use regular dry non-fat milk (non-instant), the volume measurement would be about 3 1/2 teaspoons. Most professionals--and I suspect that includes Pizza Hut--use a baker’s grade dry non-fat milk because it is treated to disable a whey protein that is present in milk that can have an unwanted dough softening effect (see http://thinktank.pmq.com/viewtopic.php?p=2102#2102). When regular milk is used, or a reconstituted dry milk that is not baker’s grade is used, the milk should be heated to scalding and then cooled before adding to the dough. That will disable the offending whey protein. If the baker’s grade dry non-fat milk is available, the amount to use in the above dough formulation is about 2 1/4 teaspoons.

I have no idea how well the above dough formulation will work. But the dough weight will be the same as used by Pizza Hut for the 14” pizza. If anyone is interested in the 12” size, I can provide the numbers for that size also. The total dough weight in that case is 16 ounces.

Thanks for the link and the insight, Pete-zaa, into that one. I do not have agood scale, but will correct that soon enough, and I will make the adjustments the next time I make one to see if it helps. The taste was "there" but too much!.Thanks again!

Now that you know what you have, it should be easy to adjust the weight up or down if you, or anyone else, would like.

Peter

Not an easy answer. The oil crisps up the bottom crust which helps the taste and texture. But something was just a bit off. I will cook it a lil bit longer next time. Might be the Dry milk, I used the Carnation, I might add more of that or the sugar.By the way my final dough weight came out to 22.4oz when I put it in the fridge.

Peter,Could I get the formulation to make enough for the 12" Phut copy I have 2 - 12" pans and digital scale. I would like to make enough for the 2 black metal pans I have recently aquired.Thank you!John

Dont they spray the crust with some kind of aerosol flavor enhancer immediately after pulling from the ovens? garlic oil, maybe? Is this the missing link?

anton-luigi,

At Pizza Hut, they do use a spray from an aerosol can but I have not read anywhere that it is flavored. However, there is no reason why you can't use a flavored oil, such as a garlic or butter-flavor spray.

I think the difficulty that members have been having with the Pizza Hut pan pizza dough clone given on the recipe page of the forum is that, by my calculation, the total dough weight is a little over 37 ounces. That is for a dough that is to be rolled out to 12” for placement in a 14” pan. Recently, at this post, http://www.pizzamaking.com/forum/index.php/topic,4067.msg33990.html#msg33990, a member of the forum who works for Pizza Hut said that the dough weight for a 14” pan pizza is 22 ounces. I took the original recipe and, after converting it to baker’s percents, I scaled it down to 22 ounces. This is what I got:

I might add that for the dry non-fat milk, I used the Carnation’s numbers as I found on a package at the supermarket. If one were to use regular dry non-fat milk (non-instant), the volume measurement would be about 3 1/2 teaspoons. Most professionals--and I suspect that includes Pizza Hut--use a baker’s grade dry non-fat milk because it is treated to disable a whey protein that is present in milk that can have an unwanted dough softening effect (see http://thinktank.pmq.com/viewtopic.php?p=2102#2102). When regular milk is used, or a reconstituted dry milk that is not baker’s grade is used, the milk should be heated to scalding and then cooled before adding to the dough. That will disable the offending whey protein. If the baker’s grade dry non-fat milk is available, the amount to use in the above dough formulation is about 2 1/4 teaspoons.

I have no idea how well the above dough formulation will work. But the dough weight will be the same as used by Pizza Hut for the 14” pizza. If anyone is interested in the 12” size, I can provide the numbers for that size also. The total dough weight in that case is 16 ounces.

Peter

Hey Pete-zza,

Thanks for putting this recipe into bakers percents, I'd like to try this recipe and I'm browsing through some "black iron" pizza pans on ebay since I don't currently have one. I'm thinking of purchasing a 15" or 16" pizza pan only if I can scale the recipe from 14" to those pan sizes. How might I go about doing this?